- 3 lbs white or Yukon Gold potatoes, peeled and cut in 1/4 inch slices
- 1 large garlic clove, cut in half
- 1 Tbsp butter
- 1 cup grated Gruyere cheese
- 1 cup heavy cream
- 1 cup milk
- salt and pepper
Place potatoes in a large pot, cover with cold water, and bring to a boil. Simmer for 2 minutes, then drain. While the potatoes are cooking, rub the inside of a casserole dish with the garlic and grease with a butter wrapper or a little bit of butter. Place half of the potatoes in the dish, making a pretty pattern. Sprinkle with nutmeg, salt and pepper. Add half of the cheese. Add the remaining potatoes, sprinkle with salt and pepper, nutmeg, and remaining cheese. Combine cream and milk, then pour over the potatoes. Dot the top with butter. Bake for 50 mins to 1 hour in a 325 F oven, until browned and bubbly on top.